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najia-cooks · 9 months

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[ID: A bowl of a bright yellow stew topped with cilantro, mustard seed, chili, and curry leaf. End ID]

ಉಡುಪಿ ಸಾಂಬಾರ್ / Udupi sambar

A sambar is a lentil-and-vegetable stew distinguished by the use of a particular spice blend (Hindi: सांबर मसाला "sāmbār masālā," "sambar spice"; Kannada: ಸಾಂಬಾರ್ ಪುಡಿ "sāmbār puḍi," "sambar powder"). Sambars are a staple of South Indian and Sri Lankan cooking, sometimes made in households for multiple meals a week. The word "sambar" can be traced back to the Sanskrit सम्भार "sambhārá," "collection of things required for a particular purpose”; “spices."

The lentil used in sambar dishes is usually tur dal (split pigeon peas), though arhar dal, tuvur dal, or even blends containing masur or mung dal may be used, depending on the cook or the region. Vegetables also vary between combinations of okra, potato, ash gourd (petha), bottle gourd (doodhi / lauki), drumstick (saijan ki phalli), beetroot, tomato, carrot, pumpkin, brinjal, and pearl onions, among others. The sambar masala fries chilis, curry leaves, dal, and various spices including cumin, coriander, and fenugreek, then grinds them into a spicy, earthy, fragrant blend.

This recipe makes a sambar in the style of ಉಡುಪಿ (Udupi) cuisine—a subdivision of the cuisine of the ತುಳುವ (Tuluva) people localised in the Udupi District of Karnataka, a southeastern coastal state of India. (Tuluva cuisine is also commonly found in Dakshina Kannada, Karnataka, and Kasaragod, Kerala). In the Udupi region, sambar may be known as "ಕೊಡೆಲ್" "kodhel"; perhaps related to "ಕಡಲೆ" "kadhale" "Bengal gram"; or "ಹುಲಿ" "huḷi"; "tartness." Udupi huli has coconut oil and jaggery as its primary distinguishing features: the jaggery's deep sweetness and the earthy pungency of unrefined coconut oil combine with the spice of the chilis and the sour fruitiness of the tamarind to create a complex, flavorful, well-balanced dish.

Udupi huli may be further divided into a few major types. ಮಸಾಲೆ ಹುಳಿ ("masāla huḷi") contains shredded coconut and vegetables; ಬೋಳು ಹುಳಿ ("bolu huḷi") contains vegetables, but omits the coconut.

Hotel-style masala huli recipes typically add a lot of jaggery to produce a distinct sweetness; cut back on the amount of coconut included; and contain onion and garlic. The other main type of masala huli—“temple style”—is sattvic (from Sanskrit "सत्त्व" "sattva": "goodness," "essence," "existence"), which in this context means that onions and garlic are excluded.

A sattvic diet in Hinduism centres around the concept of maintaining sattva by eating only pure and mild (sattvic) foods, and omitting tamasic (“dark,” "inert," "destructive"; from Sanskrit तमस् "tamas") and rajasic ("exciting," "passionate," from Sanskrit रजस् "rajas") ones. The concepts of sattva, tamas, and rajas (the गुण "guṇa" system) are central to the construction of caste: the degree to which each person innately inherits each quality supposedly determines their possession of characteristics including honesty, intelligence, and goodness (sattva), stupidity and lack of creativity (tamas), and passion and pridefulness (rajas); the possession of these characteristics in turn determines their rightful place in a professional and social hierarchy. The association of certain foods with certain qualities thus links diet to caste: a distinction in diet is one of the methods by which those belonging to upper castes maintain and police caste boundaries.

This recipe makes enough pudi for one pot of sambar. Traditionally, sambar pudi is created fresh each time the dish is made, but many households make large batches and store them. In this case, omit the coconut; or, use dried coconut and store the masala in the refrigerator.

Recipe under the cut!

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Ingredients:

Serves 4-6.

For the sambar:

2 cups chopped vegetables

1 red onion, sliced*

1 cup (200g) yellow split pigeon peas / tur dal / ತೂರ್ ದಾಲ್ (ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಪಾರಿವಾಳದ ಬಟಾಣಿ)

4 cups (1 litre) water, or as needed

1/4 tsp ground turmeric / haldi / ಅರಿಶಿನ

2 tsp table salt

2 tsp jaggery / gur / ಬೆಲ��ಲ*

1/4 cup (60mL) tamarind pulp (from 1 Tbsp dried tamarind / imlie / ಹುಣಸೆಹಣ್ಣು)

2 tsp unrefined coconut oil / nariyal ka tel / ತೆಂಗಿನ ಎಣ್ಣೆ

Ingredient list format is English / Hindi (Latin transcription) / Kannada. The Hindi is provided for convenience while shopping.

Udupi sambar usually uses any of: gourd, brinjal (Indian eggplant), pumpkin, dumstick (saijan ki phalli), and okra. Pearl onion is not usually used in this region, but you can add whatever you want, according to taste.

*For a hotel-style sambar, include the onion; increase the jaggery to 2 Tbsp.

For the spice paste / sambar masala / ಸಾಂಬಾರ್ ಪುಡಿ ("sambar pudi"):

1/2 Tbsp split Bengal gram / chana dal / ಹಳದಿ ಸ್ಪ್ಲಿಟ್ ಗ್ರಾಂ

2 tsp split black gram / urad dal chilka / ಸ್ಪ್ಲಿಟ್ ಬ್ಲ್ಯಾಕ್ ಗ್ರಾಂ

2 tsp coriander seeds / dhaniya / ಕೊತ್ತಂಬರಿ ಬೀಜದ

1/2 tsp fenugreek seeds / methi / ಮೆಂತ್ಯ

1 tsp cumin seeds / jeera / ಜೀರಿಗೆ

1 tsp ground turmeric

5-6 curry leaves / kari pati / ಕರಿಬೇವು

3-4 Byadagi or other dried red chilis / byadagi mirch / ಬ್ಯಾಡಗಿ ಮೆಣಸಿನಕಾಯಿ

4 cloves garlic, skins on*

Large pinch asafoetida / hing / ಇಂಗು

1 cup (100g) fresh coconut (about one coconut)*

1/2 cup (120mL) water

While the ratio of ingredients in Udupi sambar pudi vary slightly, the ingredients themselves are almost always consistent.

*For a hotel-style sambar, include the garlic, and decrease the coconut in the sambar masala to 1/4 or 1/2 cup (25-50g).

The grams and pulses in this pudi have many different names. You can find them in a halal or South Asian grocery store; look on the bag for the Hindi names (since they have been transcribed into Latin, the spelling may vary from what you see here).

The urad dal you find may be husked, and thus yellow instead of black; these will work just as well.

For the tempering / tadka / ಹದಗೊಳಿಸುವ:

2 Tbsp unrefined coconut oil

2 red chilis

8 curry leaves

1 tsp brown mustard seeds / rai / ಸಾಸಿವೆ ಬೀಜಗಳು

Recipes from north Karnataka may add cumin and whole, unpeeled garlic cloves to the tempering.

Instructions:

For the sambar pudi:

1. Break open the coconut and remove and shread its flesh.

If using a whole dried coconut, break into the shell with the wrong side of a hammer and pry open. Break into a few smaller pieces and peel with a vegetable peeler until the skin is removed from the white flesh, wearing something to protect your hand. Soak in warm water for several minutes to soften, and then grate or food process.

2. Heat 2 Tbsp of coconut oil in a skillet on medium-low. Add asafoetida and fry for 30 seconds, until no longer raw-smelling. Add dal and fry, stirring often, for 30 seconds until golden brown; add coriander, mustard, fenugreek, and cumin seeds and fry until fragrant.

3. Add curry leaves and fry until wilted, then add garlic and dried chilis and fry another 30 seconds to a minute, until fragrant.

4. Add coconut and fry, stirring often, for another few minutes until a shade darker. Add turmeric and stir.

5. Grind all ingredients into a paste in a mortar and pestle, then mix in about 1/2 cup water to loosen (if using dried coconut, you may need more water).

Or, put all ingredients along with 1/2 cup water into a blender or food processor and process until a relatively smooth paste forms.

For the sambar:

1. Wash tur dal to remove excess starch. Simmer dal with 2 cups water, 1/4 tsp ground turmeric, and 1 tsp coconut oil for about 30 minutes until very tender. Mash until relatively smooth with a wooden spoon or bean masher, or process briefly with an immersion blender.

You may soak the dal in water after rinsing them to reduce the cooking time, but it is not necessary.

2. Meanwhile, make the tamarind paste. Soak 1 Tbsp tamarind dried pulp in 1/4 cup hot water for 20-30 minutes. Squeeze the tamarind into the water to extract the pulp. Discard the tamarind seeds and husk. Optionally, depending on your preferred texture, push the mixture through a metal sieve.

3. Prepare vegetables. Slice the onion; remove ends of okra and drumsticks and cut into 2-inch pieces; quarter tomatoes; quarter brinjal; peel pumpkin and cut into cubes; peel and cube potatoes.

4. If using onion, add a teaspoon of coconut oil to a large pot and fry until translucent.

5. In the same pot, boil vegetables in just enough water to cover, along with a pinch of salt, until they are beginning to soften.

Some recipes call for the vegetables to be boiled, and others call for them to be steamed. I prefer boiling, since it produces a nice savory broth.

6. Mix vegetables, dal, tamarind, jaggery, sambar pudi, and salt to taste and simmer 5-10 minutes to allow flavors to combine and vegetables to cook under tender. Add water as needed. Remove from heat and stir in cilantro. Taste and adjust salt.

The final sambar should be pourable, like a thick soup—Karnataka sambar is typically thinner in consistency than Tamil Nadu versions.

For the tadka:

1. Heat coconut oil in a small skillet on medium heat. Add tempering ingredients and fry, stirring often, until chilis and curry leaves are a couple shades darker and the mixture is fragrant.

2. Pour the oil and tempering ingredients into the sambar and stir in. If you like, retain some of the tadka as a garnish to serve.

3. Serve warm, in individual bowls, alongside long-grain white rice. To eat drumsticks, scoop the center out and eat it; the tough outer rind is left.

If you intend to save some sambar, it's a good idea to make just enough tadka for what you plan to eat that day, and then make fresh tadka to pour over the reheated leftovers.

#vegetarian recipes #vegan recipes #Indian #South Indian #gluten free

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twobrothersfood · 1 month

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Diversity of Morning Indian Breakfasts: Exploring Flavours, Traditions, and Health Benefits

In the rich tapestry of Indian cuisine, breakfast holds a special place. It is not just a meal; it is a celebration of flavors, traditions, and health. From the bustling streets of Mumbai to the serene villages of Kerala, the morning Indian breakfast is a reflection of the country's cultural diversity and culinary excellence. In this comprehensive guide, we will take a journey through the vibrant landscape of morning Indian breakfasts, delving into the myriad dishes, ingredients, and rituals that make them so special.

Introduction to Morning Indian Breakfasts Morning Indian breakfasts are as diverse as the country itself. They vary from region to region, reflecting local ingredients, climate, and culinary traditions. Despite this diversity, there are some common themes that unite them – a focus on freshness, flavor, and nourishment.

The Role of Breakfast in Indian Culture In Indian culture, breakfast is not just about satisfying hunger; it is a time for bonding with family, sharing stories, and starting the day on a positive note. Many Indian households follow the tradition of preparing elaborate breakfast spreads, especially on weekends and festive occasions.

Regional Varieties of Morning Indian Breakfasts

North India: In North India, breakfast often includes hearty dishes like parathas, chole bhature, and aloo puri. These dishes are typically served with spicy pickles, chutneys, and yogurt.

South India: South Indian breakfasts are famous for their light and healthy offerings such as idli, dosa, and upma. These dishes are usually accompanied by coconut chutney, sambar, and a variety of spicy powders.

West India: The breakfast fare in West India is influenced by Gujarat, Maharashtra, and Rajasthan. Favorites include dhokla, poha, and the iconic vada pav. These dishes are often enjoyed with a cup of hot chai or filter coffee.

East India: East Indian breakfasts feature dishes like litti chokha, chhena poda, and pitha. These dishes showcase the unique flavors and ingredients found in the eastern states of Bihar, West Bengal, and Odisha.

Ingredients That Define Morning Indian Breakfasts

Grains: Grains like rice, wheat, and millets form the foundation of many Indian breakfast dishes. They provide energy, fiber, and essential nutrients.

Spices: Spices such as turmeric, cumin, and mustard seeds are used abundantly in Indian cooking. They not only add flavor but also have medicinal properties.

Vegetables: Fresh vegetables like tomatoes, onions, and green chilies are often used to add color, texture, and nutrition to Indian breakfasts.

Dairy: Dairy products like yogurt, buttermilk, and paneer are integral to many Indian breakfast recipes. They provide protein, calcium, and probiotics.

Health Benefits of Morning Indian Breakfasts

Nutritional Balance: Indian breakfasts are designed to provide a balance of carbohydrates, protein, and fats, ensuring sustained energy levels throughout the day.

Rich in Fiber: Many Indian breakfast dishes are high in fiber, thanks to the use of whole grains, lentils, and vegetables. Fiber promotes digestion, regulates blood sugar levels, and prevents constipation.

Antioxidant-Rich: Spices like turmeric, ginger, and garlic used in Indian cooking are rich in antioxidants, which help protect the body against oxidative stress and inflammation.

Gut Health: Fermented foods like dosa, idli, and dhokla are common in Indian breakfasts. These foods promote gut health by supplying beneficial bacteria to the digestive system.

Tips for Making Healthy Indian Breakfasts at Home

Plan Ahead: Plan your breakfast menu in advance and stock up on essential ingredients like grains, spices, and vegetables.

Experiment with Flavors: Don't be afraid to experiment with different spices, herbs, and condiments to create unique flavor combinations.

Include Protein: Incorporate sources of protein like lentils, beans, and dairy products into your breakfast dishes for added satiety and nutrition.

Balance Your Plate: Aim for a balanced plate that includes carbohydrates, protein, fats, and plenty of colorful vegetables.

In conclusion, morning Indian breakfasts are not just about sustenance; they are a celebration of life, community, and tradition. Whether you're savoring a plate of piping hot idlis in Chennai or relishing a plate of crispy parathas in Delhi, each bite is a reminder of the rich tapestry of flavors that make Indian cuisine so special. So, the next time you sit down for breakfast, take a moment to appreciate the culinary journey that has brought these delicious dishes to your plate.

Read more: 7 Best Healthy Breakfast For Weight Gain- Guide 2024

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rangooncolonialclubrestaurant · 2 months

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A Journey Through the Regional Variations of Indian Cuisine

Indian cuisine is a vibrant tapestry of flavours, colours, and traditions influenced by its diverse regions and cultures. Each region offers a unique culinary experience, reflecting its local ingredients, climate, and history. Explores the regional variations of Indian cuisine at best restaurants crows nest.

North Indian Cuisine: A Symphony of Rich Flavours

Punjabi Delights

North India is renowned for its hearty and rich dishes, particularly from the Punjab region. Punjabi cuisine is famous for its use of dairy products, such as paneer (Indian cheese) and ghee (clarified butter). Signature dishes include buttery dal makhani (black lentils cooked with cream) and butter chicken, characterised by its creamy tomato-based gravy. The region’s cuisine also features an array of breads like naan and paratha, which complement the robust flavours of the curries.

Kashmiri Flavours

Kashmiri cuisine offers a unique blend of spices and ingredients. It is known for its use of saffron and dried fruits, which add a distinct aroma and richness to dishes. Rogan josh (spicy lamb curry) and yakhni (yoghurt-based curry) are popular Kashmiri dishes. The cuisine is also notable for its use of kashmiri mirch (red chili powder), which imparts a deep red colour and mild heat to the dishes.

South Indian Cuisine: A Delightful Mix of Spices and Ingredients

Tamil Nadu Treats

In Tamil Nadu, South Indian cuisine is defined by its use of rice, lentils, and a variety of spices. The staple dishes include idli (steamed rice cakes), dosa (crispy rice crepes), and sambar (spicy lentil stew). Tamil Nadu’s cuisine is characterised by its balance of flavours, with dishes often combining spicy, tangy, and sweet elements. Coconut is a common ingredient, used both as a spice and in coconut-based curries.

Kerala Specialties

Kerala’s cuisine is heavily influenced by its coastal geography and abundant spices. The region is known for its use of coconut in various forms, including grated, fried, and as coconut milk. Kerala sadya (a traditional feast) showcases a variety of vegetarian dishes served on a banana leaf, including avial (mixed vegetable curry) and thoran (stir-fried vegetables with coconut). The use of spices like black pepper and cardamom adds depth to the dishes, reflecting the region’s spice trade history.

West Indian Cuisine: A Fusion of Flavours and Traditions

Goan Influences

Goan cuisine is a flavourful blend of Portuguese and Indian influences. The use of seafood is prominent, with dishes like prawn balchão (spicy prawn pickle) and vindaloo (a tangy and spicy pork dish) showcasing the region’s love for bold flavours. Goan dishes often feature ingredients like vinegar, tamarind, and coconut, which create a unique flavour profile distinct from other Indian cuisines.

Gujarati Fare

Gujarati cuisine is predominantly vegetarian and is known for its subtle yet distinctive flavours. Dhokla (steamed fermented rice and chickpea cakes) and undhiyu (mixed vegetable stew) are staple dishes that highlight the region’s use of sweet and savoury flavour combinations. The cuisine often includes a variety of chutneys and pickles, adding layers of taste to the meal.

East Indian Cuisine: A Blend of Sweet and Spicy

Bengali Delights

Bengali cuisine is renowned for its diverse use of fish and seafood, complemented by a variety of spices. Macher jhol (fish curry) and prawn malai curry are beloved dishes that reflect the region’s coastal influences. Bengali cuisine also features a range of sweets like rasgulla and sandesh, made from fresh cheese and flavoured with cardamom and saffron.

Assamese Cuisine

Assamese cuisine is characterised by its use of local ingredients and simple preparation methods. The cuisine often includes dishes like assam laksa (noodle soup) and khar (a dish made with raw papaya and lentils). The use of fermented bamboo shoots and bay leaf imparts a distinct flavour to Assamese dishes, reflecting the region’s agricultural practices and local produce.

Indian cuisine offers a rich tapestry of regional variations, each with its unique flavours, ingredients, and traditions. From the rich, buttery dishes of North India to the spicy, coconut-based curries of the South, every region provides a distinct culinary experience. Exploring these regional variations allows one to appreciate the diversity and depth of Indian cuisine, showcasing how local ingredients and historical influences shape each dish.

Whether you’re enjoying the hearty meals of Punjab, the coastal flavours of Goa, or the sweet treats of Bengal, Indian cuisine promises a delightful journey through its myriad regional flavours.

#best restaurants crows nest #restaurants near crows nest

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tocco-voice · 7 months

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Sambar Symphony: An Ode to the Varied Forms of South Indian Delight | Tocco

Sambar is an emotion. That’s the easiest way to put it. Each state, especially in the southern part of India, boasts about their flavorful Sambar and it’s always a debate when it comes to ‘Which Sambar is the best’. The flavours are so unique, passing each state, it gives a different flavour to the meal. What makes it unique is the masala being used and the ingredients and quantity used in the masala.

Origin of Sambar

Sambar is a popular South Indian dish that is believed to have originated in the southern region of India, particularly in the state of Tamil Nadu and the state of Kerala. Its history is closely tied to the rich culinary traditions of these regions. The exact origin of sambar is somewhat debated, but it is widely believed to have been developed by the Marathas (a community from western India) who settled in the southern regions of India during the 17th century. These settlers adapted to the local cuisine and ingredients, incorporating toor dal (pigeon pea lentils) and a variety of vegetables to create a unique dish, which eventually became known as sambar. The name "sambar" is thought to have originated from the Tamil word "champaaram" or "champu," which referred to a mixture or combination of various ingredients. Over time, this term evolved into "sambar," reflecting the essence of the dish.

Each state, different taste

Sambar is a popular South Indian dish, and while it shares some common characteristics across the southern states of Kerala, Karnataka, Andhra Pradesh, and Tamil Nadu, there are distinct regional variations in the way it's prepared and its taste.

Kerala sambar often includes grated coconut, which gives it a distinct creamy texture and flavor. It may also feature locally grown vegetables such as yam and drumstick.

Karnataka Sambar or Mysore sambar as it’s called features a unique blend of spices, including fenugreek seeds, grated coconut, and a specific spice mix known as "Mysore sambar powder." Vegetables like brinjal (eggplant) are commonly used in Karnataka Sambar. It's slightly more on the sweeter side.

Andhra Sambar is known for its fiery spiciness. It incorporates a generous number of red chilies and tamarind, resulting in a distinctly hot and tangy flavour. Dried red chilies are ground into a fiery chili paste. The spiciness and tanginess of Andhra Sambar set it apart from other variations.

Tamil Nadu Sambar typically uses a sambar masala that includes spices like coriander, cumin, and red chilies. It is often made with a base of toor dal and tamarind pulp. A wide variety of vegetables are used, with common choices including shallots, drumstick, and brinjal. It has a balanced, savoury flavour profile with a tangy kick from tamarind.

Each state's Sambar reflects the local ingredients, culinary traditions, and flavor preferences. While all versions share the core concept of a lentil-based stew with spices and vegetables, the regional variations make each type of Sambar a unique and delicious experience.

Sambar in the meals

If Sambar is served on the menu, that would be more than enough for a meal. Be it any state, a full course traditional rice meal is incomplete without Sambar. For breakfasts, dosa or idli is a staple in some south Indian states, and sambar is a must to have side with it. Dishes are named after Sambar to speak of its importance such as Sambar vada, Sambar rice, basically vada or rice immersed in sambar. Apart from having as an accompaniment to meals, Sambar is also served as a soup for sambar enthusiasts to savour.

The popularity of Sambar has grown nationwide that it’s not just consumed in the southern states, but also many north Indian states have sambar sometimes with their meals.

Sambar masala, the differentiator

Earlier we spoke about how usage of certain ingredients such as coconut and the locally grown vegetables makes each sambar different. However, a differentiator in taste also credits to the masala used in making the Sambar.

In the olden days, Sambar masala was freshly prepared at home by the elders, and they use the ingredients that are a must have and others to improvise the taste according to how they please. Even now, some prefers preparing them at home, whereas others resort to packed ones available in the market.

Ingredients such as Coriander seeds, dried red chillies, split yellow lentils, split chickpeas, turmeric powder, cumin seeds, black peppercorns, fenugreek seeds, asafoetida, curry leaves are used in the recipe. Dry roast all the ingredients, mix well and grind them together to make a fine powder. Sambar masala is ready. Please note that depending on the place you are in, there would be slight variations to this, which includes deletion or introduction of a few ingredients as well as preparation method. Eventually, it’s a flavorful fine powder, the Sambar masala which is a key ingredient in preparing sambar.

Storing the masala

Transfer the sambar powder to an airtight container. Make sure the container is clean and completely dry to prevent moisture from getting in. Store the container in a cool, dry place, away from direct sunlight. Keep the container tightly sealed when not in use. Exposure to air can cause the spices to lose their flavor more quickly. When scooping out sambar powder, make sure to use dry, clean spoons or measuring utensils to prevent any moisture from being introduced into the container. Properly stored, sambar powder can retain its flavor and potency for several months to a year. Homemade sambar powder without any added preservatives ideally last for 3-4 months.

#sambar #sambar podi #sambar masala #sambar powder #south indian sambar #homemade

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tamlindudley · 7 months

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your grandma’s a real one haha — we did live pretty close to the border, and i suppose a cuisine overlap is somewhat inevitable. and i imagine potatoes are a lot more common/available now so maybe that’s why i’ve had it in so many different places? what vegetables do you usually use?

i love a good neyroast - lactose intolerance be damned! it’s surprising to me that you find idlis easier to make! but that’s probably because i’m very impatient - dosas quick pretty quick, no? have you had both the crepe style dosas (like a ghee roast) and the pancake-y ones?

love an uzhunnu vadai, especially when it’s hot and crispy! thalippu is when you do the oil + mustard, chillies, curry leaves etc thing and add it to the soup like mixture, right? the thing i mentioned is more like a chutney paste thing? like if you were to make peanut butter by toasting the nuts, grinding it, and then mixing the dry powder with oil.

Yes I have asked around (It was a whole thing, I messaged my Indian coworker group who are from different parts of Tamil Nadu at 4 am ok. They were like girl you okay? But also some agreed potato sambar is vegetarian dalcha lol) and the verdict is that Tamil sambar have local veggies where as Kerala sambar tend to add more foreign veggies as well. I usually use anything that’s in hand, hence the carrot that day, but radish, drumstick, brinjal are most commonly used.

Idlis are definitely easier to make, you pour the whole lot and let it steam. I think dosai is only easier if maybe you’re making for one or two people. Otherwise you just have to stand by the stove making for everyone but idli is one pour and done, the stove does the work for you. But I also prefer dosai so like, I don’t make idli often really you caught me on a lazy day lol. Ney roast > Uthappam for sure.

Ah you mean the idli podi. Yes I do have that. It’s for lazier days though lol. You can even like spread the whole powder over the dosai while frying it and it’s 🤤🤤🤤 Add a fried egg to the combo and it’s 💯

#mila cooks #answered #desiblr #Tamil

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universalinfo · 10 months

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Why Indian Food Tantalizes Your Taste Buds

It’s no secret that Indian cuisine has captured the hearts (and taste buds) of many across the world. Its vibrant colors, the intricate play of spices, and the delightful variety it offers have made it a global favorite. However, have you ever wondered what makes Indian food so irresistibly delicious? If you’ve ever found yourself craving that curry or daydreaming about dosas, you’re not alone. The essence of Indian cuisine lies in its rich traditions, a vast range of ingredients, and the skilled interplay of flavors. In this post, we’ll dive into the reasons behind the unmatched deliciousness of Indian food.

A Symphony of Spices

Indian Food Alabama Fact: One of the standout features of Indian cuisine in places like Alabama is the use of spices.

Spices are at the heart of Indian cooking. They do more than just add flavor; they are a celebration of the country’s rich cultural heritage. Think of turmeric, with its earthy golden hue; red chili powder, which adds heat and color; and cardamom, which brings in a delicate fragrance. Every spice has a distinct role. When combined, they create a culinary masterpiece. In many kitchens, both in India and places like “Indian Food Alabama”, you’ll find a masala dabba, a special box that contains an array of essential spices. Each dabba is like a painter’s palette, allowing the cook to paint dishes with flavors.

Balance of Flavors

Indian Food Alabama Observation: Even in Alabama, Indian food is celebrated for its beautiful balance of flavors.

Indian cuisine is a testament to the art of balancing flavors. It’s not just about heat or sweetness. It’s about creating a melody where you can taste salty, sweet, spicy, sour, and umami, sometimes all in a single bite. Take, for instance, a simple dish like sambar, a South Indian delicacy. It has the tanginess of tamarind, the sweetness of tomatoes, the heat from chilies, and a hint of asafoetida. This delicate balance ensures that every bite is a burst of diverse flavors on the palate, and this is true whether you’re dining in Delhi or looking for “Indian food in Alabama”. For more details on Indian food visit us at https://thecurryrestaurant.com/.

Regional Variety

Indian Food Alabama Point: Despite being thousands of miles away, Alabama’s Indian restaurants still honor the regional diversities of Indian cuisine.

India is a vast country with diverse cultures, climates, and traditions. This diversity translates to its food as well. The coconut-rich curries of Kerala are worlds apart from the rajma-chawal of Punjab or the fish preparations of Bengal. Yet, each dish, in its own way, represents the soul of its region. The beauty of Indian cuisine is that it allows you to travel the length and breadth of the country on a plate. And it’s commendable how “Indian Food Alabama” captures this essence, bringing the regional tastes and traditions of India to the American South.

Age-old Techniques and Traditions

Indian Food Alabama Note: Even far from its origin, the age-old cooking techniques of Indian cuisine are respected and practiced in Alabama’s Indian eateries.

There’s an old-world charm about Indian cooking. Techniques handed down through generations still find their place in the modern kitchen. The slow simmering of gravies, the tandoor-cooked bread and kebabs, the grinding of fresh masalas, and the fermenting of batters for idlis and dosas — each technique has a history. These methods, rooted deeply in tradition, bring out the richness and depth of flavors. It’s a testament to the time-tested recipes that “Indian Food Alabama” still relies on these traditional ways, ensuring authenticity.

Use of Fresh Ingredients

Indian Food Alabama Insight: The emphasis on fresh ingredients in Indian cooking is evident in the dishes served in Alabama’s Indian restaurants.

Indian cuisine places great emphasis on the freshness of ingredients. From freshly plucked herbs to just-ground spices, the quality and freshness of ingredients play a crucial role in determining the taste of the dish. A curry made with freshly ground spices and herbs will always trump one made with pre-packaged ingredients. This freshness not only elevates the flavor but also adds to the nutritional value of the food. The focus on freshness is evident when you taste “Indian food Alabama” — the commitment to quality and authenticity shines through.

Conclusion

Indian food, with its rich tapestry of flavors, spices, and traditions, is undeniably delightful. It beckons with its aromatic allure and promises a feast that satiates not just the stomach but the soul. The intricate play of spices, the balance of flavors, the vast regional variety, the treasured cooking techniques, and the emphasis on fresh ingredients make Indian food an epicurean dream. Whether you’re dining in the bustling streets of Mumbai or at an “Indian food Alabama” restaurant, the essence of the cuisine remains consistent: a celebration of tradition, flavor, and love. It’s no wonder then that Indian food has found its way into hearts worldwide, leaving an indelible mark on global gastronomy.

Indian Food

#Indian Food Alabama

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courierworldkerala · 1 year

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Send Favourite Food Items To Your Loved Ones Internationally With Us

Are you thinking of sending food items to your loved ones in USA UK, UAE, Australia, Italy, Europe, and etc. The most important aspect that raises a lot of questions in your mind is food delivery, right?. What could be a greater present for a person living abroad than their preferred handmade food?. If you are unfamiliar with the best practices and guidelines for the courier, sending food overseas may be challenging.

We offer Fast & Affordable International Food Courier Services in Kochi, Trivandrum, Kollam, Kozhikode, Thrissur, Alappuzha, Kottayam, and Kerala to send your love in the form of delicious food in USA UK, UAE, Australia, Italy, Europe etc. You may no longer live in India, but that doesn’t mean you have to miss out on the flavors or other delicious culinary items that you were unable to bring in your checked or additional luggage. These perishable items will reach at your house in the best conditions and at the earliest feasible moment thanks to our international food couriers.

What should you know before sending food parcels abroad?

When sending food abroad, there are a few standard items and guidelines. Before preparing your food parcels, you’ve to keep in mind that what can be sent, and what cannot. Here’s some high-risk product that can ship.

Meat Products ( Chicken, Beef, etc )

Seafood (e.g Fish, Prawns, Crab, Abalone)

Fruits, Vegetables that need refrigerating ( perishable )

Raw rice and rice flours

Liquids & Semi-liquids

Now we can see the items that you can sent to your loved ones.

Sweets, Snacks, Homemade Eatables

Pickles, Sambar Powder, Rasam Powder

Rice, Wheat Atta, Grocery Items

Indian Spices, Masalas, Jaggery, Tamarind

Masala Pastes, Condiments, Pooja Items

All types of homemade food products.

Our Features & Benefits:

Save Up to 5 to 50% delivery on all International Shipments.

On-Time Delivery

Overnight Courier Shipping

Reasonable Charge

Delivery and pickup from door to door.

International or National Courier

More Payment Options

Specialized Service

Direct Routings & Online Tracking

24*7 Customer Support

Here’s some of the tips for taking care of your food items.

Make A Tight Check On Your Container

The most fundamental component of shipping food is thought to be appropriate containers. The suitable size comes first. When your products are loaded and unloaded at various checkpoints, a container that is too large may cause them to move around and shake violently.

Another option is to use a zip-locked bag, which not only keeps the item at the right temperature but also provides extra security in case the package is too violently shook and an accident like a spillage takes place.

Check The Temperature of The Product

It is strongly advised that you cool your things before shipping, even if they typically don’t need to be refrigerated. Let’s imagine you wish to give homemade cookies or cupcakes to your family members. Before packaging, cool things off to prevent food from becoming overly mushy or spoiling before the voyage has even started. You might even want to pack your item inside a cooler bag that preserves the right temperature for the item if you’re sending frozen things.

Choose The Right Partner Who Offers Tracking

One of the most delicate packages a courier may handle is food. This typically means that in order to guarantee that the products arrive as intended, a quick and secure delivery is required. Not all couriers pay a close attention to your products, so hire a professional one that can manage your things in a precise manner. Using a tracking service is advised when sending food packages abroad, because you must aware about your products live location and updates. Courier World, we are the International Courier Service Provider in Kochi, Trivandrum, Kollam, Kozhikode, Thrissur, Alapuzha, Kottayam, and Kerala offers Affordable Food Couriers to USA UK, UAE, Australia, Italy, Europe, etc. We takes care of shipping your valuable food products We are one of the top companies that provide courier services, bringing nearly everything from India to your front doorstep. Grab our special discounts for all your food items.

You can connect with us any kind of queries regarding your couriers.

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mobobfoods · 2 years

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15 Best South Indian Food You Can Eat For Your Next Meal

North-Indian food is delicious, but have you tried South-Indian cuisine yet?

The five southern states of Tamil Nadu, Karnataka, Telangana, Kerala, and Andhra Pradesh make up the south of India, a vegan's paradise. Rice, lentils, chilies, and coconut are staples of South Indian food, which is quite diverse. Curry leaves, tamarind, and Sambar powder are frequently used in Indian cuisine. A southern meal would not be complete without espresso, of course.

South Indian food is undoubtedly a treat to the senses thanks to its intense aroma, sputtering mustard seeds, piping-hot sambar made with fresh tamarind, and feather-light, soft idlis.Food Delivery services in bidar

Here are 15 must try South-Indian dishes you can order from the MOBOB App,

1. Masala Dosa

These are made from fermented rice and black gram batter and are found in many varieties. The thin and crispy dosas are accompanied by Sambar, a spicy soup that can be dipped, and chutneys (sauces), including coconut, tomato, and mints. Traditionally, masala dosas are filled with fried onion and potato.

2. Uttapam

The same type of batter is used for dosa and idli, but onion, tomato, and cilantro (coriander) are added. They tend to be thicker than dosas and resemble savory pancakes.

3. Idli

Steamed black lentils and rice are used to make idlis. In some cases, semolina is used in place of rice and lentils. Coconut chutney and sambar are usually served with it.

4. Vada

A savory donut from India. It is available in a variety of flavors, both sweet and savory. Ground legumes are mixed with cumin, onion, curry leaves, and chilies or spices to make vada, a dish made from soaked lentils. The mixture is given the shape of a donut and deep-fried, leaving them crispy on the outside and soft and fluffy on the inside.

5. Upma

This thick porridge is made with roasted semolina or coarse rice flour and served as breakfast and dinner. Many variations are made by adding vegetables, spices, curry leaves, and ground nuts.

6. Appam

In Kerala, these pancakes are made from fermented rice batter and are bowl-shaped. Coconut milk or korma (curry), a vegetarian and yogurt dish, is served with this dish.

7. Rasam

This light spicy soup contains vegetables and spices, including tomatoes, tamarind, and black pepper, and is a common home remedy for sore throats and colds.

8. Sambar

It is usually made from lentils, tamarind, vegetables, often okra, radish, or eggplant, in a lentil, tamarind, and vegetable broth. With dosas, idlis, and rice, this is served as a condiment.

9. Payasam

It is a south Indian dessert made on various festivals and special occasions like Onam, a creamy rice and milk pudding with cashews and raisins. Featuring nuts and milk, it is a simple and delicious recipe.

10. Chicken Chettinad

A fiery chicken dish with onions, tomatoes, cinnamon sticks, cloves, ginger, garlic, cumin, fennel, peppercorns, cumin and cumin marinated in ginger, garlic, cumin, fennel, and fennel seeds. Cooked rice or chapati can be served with this dish. Tamil Nadu's Chettinad region is famous for this dish.

11. Curd rice

South Indian curd rice is served with a thali or meal as part of a South Indian meal. When curd is mixed with cooked rice, herbs, curry leaves and mustard seeds, it is tempered with yogurt and salt before being served.

12. Chicken Curry

An Andhra curry made with ginger, garlic, curry leaves, cinnamon, chicken masala, and cashew and poppy seed paste. Chicken is stewed with pepper powder, coconut paste, cloves, and lemon to create a fragrant, flavorful dish.

13. Kerala Prawn Curry

Curry made from juicy prawns and coconut milk. There's no doubt that this Malabar curry will knock your senses out! You will know what we mean when you combine this delicious curry with steaming hot rice.

14. Pulihora

It is a delicious combination of rice, tomatoes, onions, red chilly, lemon juice, and curry leaf if you are looking for a light lunch at lunch time. A most distinguished taste can be achieved by infusing turmeric with lemon into rice and serving it with chutney.

15. South Indian Filter Coffee

Sugar and hot, boiled milk are added to South Indian style coffee after it's made using a coffee filter. Froth forms at the top of the stainless steel tumbler and bowl after mixing coffee with milk and sugar.

Is your mouth watering already then why wait - download the MOBOB app and order any of the above with great discounts and benefits.Order food in gulbarga

Mobob invite all residents of Bidar and Gulbarga to try the app now - https://play.google.com/store/apps/details?id=com.mobob.food

#Food Delivery App in Bidar #Food Delivery services in bidar #Food delivery services in gulbarga #Order food in bidar #Order food in gulbarga

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brahmins123 · 6 months

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#best sambar powder #kerala sambar powder #sambar powder

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currylangs · 6 years

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Malayalam Vocab - Spices and Base Recipe

Today we’ll cover spices (some history and farming) and teach you the basics to Kerala Cuisine.

Fun fact, കോഴിക്കോട് Kozhikode was called the ‘City of Spices’ because of spice trade with the Middle East and Europe. Spice and tea is basically what white people ruined Kerala and subsequently the rest of India for.

There are spice estates in Idukki district that you can tour, for most malayalees especially those that farm even a little, things like pepper, chilli etc grow in our front yard.

Obviously, spices are very important to our economy, our culture and our cuisine! Most of these spices are actually used for remedies and medicine as well!

It should also be noted that learning this vocab is extremely important because a large portion of the Malayali population does not know the English alternative, no matter how fluent they are. (This includes me and my entire family, even though we don’t live in Kerala,,, - Mrin)

On to the Vocab and Cooking! DO NOT EVER FORGET THE STARRED INGREDIENTS, if you do it’s no longer Kerala food ;P

Dry Spices

*കടുക് kaduku mustard seed (black color)

*കുരുമുളക് kurumulaku - pepper (was called black money at one time, pepper grows on vines for those that have not seen them, usually people let it latch and grow on mango or coconut tree trunks and pluck them when they start turning red to black, they look like and hang on the vines like really tiny grape bundles)

*ഉപ്പ്‌ uppu salt

എള്ള്‌ ellu sesame seeds (mostly used as sesame oil for cooking നല്ലെണ്ണ nallaenna)

വെളിച്ചെണ്ണ velichenna Coconut oil

ജീരകം perum jeerakam cumin (just ‘jeera’ will do in some places, just like in Hindi/Urdu)

പെരുംജീരകം jeerakam fennel seed(?) (chewed on for breath freshener and also boiled in water for boosting flavor and health, also sanitizes water, as ജീരക വെള്ളം jeeraka vellam and no you cannot make this from cumin it will taste terrible and smell like sweat and yes I made it once cause I didn’t know there was two different kinds of jeerakam since everyone calls both jeerakam- taniya)

കരിഞ്ചീരകം karinjeerakam Black Cumin (Also boiled with water for same purpose, red in color, കരിങ്ങാലി വെള്ളം karingali vellam)

തക്കോലം thakkolam star anise

ഉലുവ uluva fenugreek

ഏലക്ക elakka cardamon

ഗ്രാമ്പൂ grampu cloves (have a toothache? Bite a clove, home remedy)

കറുവാപ്പട്ട karuvapatta cinnamon

കറുവയില karuva ila bay leaves

മഞ്ഞൾ പൊടി manjal podi turmeric powder (you want that glow, tumeric paste mask/scrub all over before bath. Also if you want to clean meat products a tiny bit tumeric to your cleaning mix will do, like with yogurt or vinegar)

മല്ലി പൊടി malli podi coriander powder

കയം kayam asafoetida (gum powder from roots of perennial plants) commonly used in sambar and rasam

ജാതിക്ക jathikka nutmeg (i’m just finding out what jathikka is, I swear kids back home eat this right off trees. My family in kerala farmed this during mid to late 2000s cause it was in demand but it is difficult to farm, many families faced losses. This is one reason for everyone to be conscious consumers, especially because sudden changes in trends related to spices or food lead to suffering for farmers from other countries. They hope they can make a profit, but companies don’t want to pay full price for products either- taniya)

Herbs aka Spice Leaves + Chilli

*മുളക് mulaku chilli (there are several types of them)

*കറിവേപ്പില karivappila curry leaves - this is fully unique to Kerala cusine, it what makes our dishes absolutely delish.

*ഉള്ളി ulli onion

വെളുത്തുള്ളി veluthulli Garlic (lit. white onion)

ഇഞ്ചി ingi Ginger

മല്ലി ഇല malli ila cilantro or coriander leaves

പുതിന ഇല puthina ila mint leaves

പാചകം pachakam cooking/cuisine

You’ll find that Kerala cuisine is more about fresher (read raw) ingredients and adding powders or spices only to enhance the flavor, we do not use garam masala or turmeric in everything, we don’t make spice mixes often, it a more modern integration. Below are basic ingredient to make different types of food, if you have this as your base then all you need to do is adjust according to the main ingredient (ie vegetables, meats, fish) cause you don’t want your all vegetable dishes to taste the same or worse having the same taste as your fish or meat dishes) at that point what the point of eating, everything tastes the same.

THE RECIPE sorta

Base of every kerala dish: you need to make sure you are ready to sauté some onions (unless you’re cooking for me, I hate onions - Mrin), in Kerala everyone cooks now with നല്ലെണ്ണ, at one point it was palm oil but we kicked that shit out for scaring us from using coconut oil for decades. There’s a reason it’s called "good oil", after all). But for those of us outside of South India you’re free to use any vegetable oil. You can use coconut oil, it had a whole new taste especially when you enhance it with curry leaves and mustard seeds.

Once your oil (enough to cover the pan) is warm, toss it in കടുക് and run away till every last one of them explodes (medium heat will do for beginners).

Toss the കറിവേപ്പില and step away till that stop making scary noises (Malayali cuisine, ladies and gentlemen).

Now toss your chopped ഉള്ളി (ulli, onion), depending upon your mood and vegetables these can be cubed or sliced as long or chopped into super tiny pieces, (add വെളുത്തുള്ളി and ഇഞ്ചി now if recipe calls for it) you can sautee now till they are light brown.

വെളുത്തുള്ളി and ഇഞ്ചി really depends on the vegetable you’re making and also if you’re gonna make തോരൻ thoran (coconut shavings) or മെഴുകുവാര്ട്ടി meyukuvarti (stir fry) or other types which I’m not gonna cover because this will never end then.

Add chopped or sliced മുളക് stir those in well for about 1 minute.

For മെഴുകുവാര്ട്ടി: add vegetables mix together and at this point you may add a pinch of മഞ്ഞൾ പൊടി cause you probably want that immunity boost, along with a pinch of മല്ലി പൊടി or fresh മല്ലി as I prefer. Both are optional. Stir those well and keep an eye on it till it fully cooks.

If you’re going the തോരൻ route: after mixing together, make a valley in the middle of pan, place half cup of dried or frozen/fresh coconut shavings and create a mountain by covering it with the vegetable. Close the pan with the lid and wait for about 5-10 minutes.

Open the pan mix everything together and close again for about 5 minutes, your thoran is now ready. Everything except for potatoes can be turned into thoran (but that's my taste buds, I’m sure there is an amachi out there who makes an amazing potato thoran but I haven’t had it yet so it’s a no for me lol - taniya)

Fish and meat recipes are more specific, there are plenty online as well. If you want more Malayali recipes or just a Malayali take on non-Indian recipes, Dr Lekshmi Nair aka Pachaka Rani (Cooking Queen) is your woman, she has had a cooking show and you can find it on YouTube, like Magic Oven or the new one, Flavors of India (that’s a little more focused on exploring, I believe). She’s one of the best.

If you want more specific recipes from either of our families we can share those if requested, I’m from the Kanjirapally region while Mrin is from Kozikode plus our religions are different so that influences our cooking as well. Kerala is a religious melting pot.

If all this doesn’t convince you how awesome our food is, you can let Dulquer Salman show you in his movie Ustad Hotel. That movie will make you hungry and angry cause you can’t taste all the delicious food! (And as a bonus, since Taniya is from a Christian family and I’m from a Hindu one, the movie explores the Muslim side of things that neither of us can explore better than Malayali Muslims themselves can).

We hope you enjoyed this post, because it was a lot of fun when we were writing it!

#currylangsmalayalam #malayalam vocab #Kerala cuisine #mod: taniya #mod: mrin

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southernsupermarket · 3 years

Photo

Southern Super Market was established in 2000 to cater to the needs of South Indians living in Delhi, Gurgaon, Noida, Greater Noida, Faridabad, Ghaziabad, Indirapuram, Dwarka and all north indian cities and towns. It sources products from South Indian States-Andhra Pradesh, Telengana, Tamilnadu, Karnataka & Kerala. We have products like :Sona Masoori Rice (JSR, HMT, BPT) from Andhra Pradesh/Telangana, Ponni Rice from Tamilnadu. Pulses, Dals, Oils, Papad, sambar Powder, Pickles, Ready to eat products, Jaggery, Tamarind, Spices, Guntur Chilli, Bediga Chilli, Ragi Powder, Millets, Millets, Brown Rice, Dry Fruits, South Indian Sweets, Biscuits, Cosmetics, Perfumes, Chips, Soaps, Detergents, Cleaning materail, Pooja Items, Agarbatti etc.

#sona masoori rice #supermarket #grocery store near me #supermarket near me

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southernsupermarketstore · 3 years

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Online south indian grocery-Southern Super Market

Southern Super Market was established in 2000 to cater to the needs of South Indians living in Delhi, Gurgaon, Noida, Greater Noida, Faridabad, Ghaziabad, Indirapuram, Dwarka and all north indian cities and towns. It sources products from South Indian States-Andhra Pradesh, Telengana, Tamilnadu, Karnataka & Kerala We have products like :Sona Masoori Rice (JSR, HMT, BPT) from Andhra Pradesh/Telangana, Ponni Rice from Tamilnadu. Pulses, Dals, Oils, Papad, sambar Powder, Pickles, Ready to eat products, Jaggery, Tamarind, Spices, Guntur Chilli, Bediga Chilli, Ragi Powder, Millets, Millets, Brown Rice, Dry Fruits, South Indian Sweets, Biscuits, Cosmetics, Perfumes, Chips, Soaps, Detergents, Cleaning materail, Pooja Items, Agarbatti etc.

#southernsupermarket #rice #ponni rice #dals #brown rice

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indiafoods · 3 years

Video

youtube

Celebrate the 10 day festivities of Onam with the best of Onam Sadhya Recipes on #IndiaFoodNetwork. Watch and learn how to make Kerala Style #Sambar #Recipe that is made from homemade sambar powder/Sambhar Masala. The aromas from the ground spices when combined along with tamarind water, fresh #vegetables and #cooked lentils, make this sambar extremely delicious and festive. Pair this delightful dish with rice for a mouth-watering meal. If you like the recipe don't forget to share your feedback in the comments below.

#OnamSadhya2020 #OnamRecipes

Ingredients:-

For Sambhar Masala/Sambar Powder

1/4 Cup Dry Coconut

1 TBSP Fenugreek Seeds

1 TBSP White Urad Dal

1 TBSP Yellow Chana Dal

1 TBSP Cumin Seeds

1 TBSP Peppercorns

1 TBSP Coriander Seeds

9 - 10 Gunter Chillies

For Kerala Style Sambhar

1 TBSP Oil

1 Cup Onion

1 Cup Toor Dal

Salt to Taste

1 Cup Water

2 - 3 Drumsticks

1/4 Chopped Yellow Pumpkins

1/4 Chopped Brinjal

1/4 Chopped Lady Finger

1/4 Chopped Carrot

1/4 Chopped Tomato

1 TBSP Red Chilli Powder

1 TBSP Turmeric Powder

1 TBSP Sambar Masala

1 TBSP Mustard Seeds

1 TBSP Curry Leaves

SUBSCRIBE to our Channel - https://www.youtube.com/user/indiafoodnetwork

Facebook: https://www.facebook.com/Indiafoodnetwork/

Twitter: https://twitter.com/IFN

Instagram: https://www.instagram.com/indiafoodnetwork/

Recipes lists: https://linktr.ee/indiafoodnetwork

IFN Website: http://indiafoodnetwork.in/

Love our recipes? Hit 'LIKE' and show us your support! :)

Post your comments below and share our videos with your friends. Spread the love! :)

#sambar recipe

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courierworldkerala · 1 year

Text

Send Favourite Food Items To Your Loved Ones Internationally With Us

What should you know before sending food parcels abroad?

Meat Products ( Chicken, Beef, etc )

Seafood (e.g Fish, Prawns, Crab, Abalone)

Fruits, Vegetables that need refrigerating ( perishable )

Raw rice and rice flours

Liquids & Semi-liquids

Now we can see the items that you can sent to your loved ones.

Sweets, Snacks, Homemade Eatables

Pickles, Sambar Powder, Rasam Powder

Rice, Wheat Atta, Grocery Items

Indian Spices, Masalas, Jaggery, Tamarind

Masala Pastes, Condiments, Pooja Items

All types of homemade food products.

Our Features & Benefits:

Save Up to 5 to 50% delivery on all International Shipments.

On-Time Delivery

Overnight Courier Shipping

Reasonable Charge

Delivery and pickup from door to door.

International or National Courier

More Payment Options

Specialized Service

Direct Routings & Online Tracking

24*7 Customer Support

Here’s some of the tips for taking care of your food items.

Make A Tight Check On Your Container

Check The Temperature of The Product

Choose The Right Partner Who Offers Tracking

You can connect with us any kind of queries regarding your couriers.

0 notes